EP1021093A4 - Produits de confiserie gelifies de longue conservation - Google Patents

Produits de confiserie gelifies de longue conservation

Info

Publication number
EP1021093A4
EP1021093A4 EP97922682A EP97922682A EP1021093A4 EP 1021093 A4 EP1021093 A4 EP 1021093A4 EP 97922682 A EP97922682 A EP 97922682A EP 97922682 A EP97922682 A EP 97922682A EP 1021093 A4 EP1021093 A4 EP 1021093A4
Authority
EP
European Patent Office
Prior art keywords
confection
formulation
gelatin
emulsifier
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97922682A
Other languages
German (de)
English (en)
Other versions
EP1021093A1 (fr
Inventor
Edward C Coleman
Fouad Z Saleeb
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mondelez International Inc
Original Assignee
Kraft Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of EP1021093A1 publication Critical patent/EP1021093A1/fr
Publication of EP1021093A4 publication Critical patent/EP1021093A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Definitions

  • This invention relates to shelf-stable, gelled confectionery pieces that can be either hand-held and eaten as-is or can be dissolved in hot water or hot milk to produce a beverage.
  • the gelled confectionery piece has a soft, creamy texture and typically contains cocoa ingredients, such as cocoa butter and cocoa powder.
  • the piece is a shelf-stable, having A w of 0.50 to 0.85, and has a moisture content of from 17% to 44%. When eaten the piece has a smooth soft- gel texture and preferably is perceived as being creamy.
  • the piece should have a density of from 0.8 to 1.5 g/cc.
  • the confection is not aerated and has a density in excess of 1 g/cc so that it does not float in hot aqueous fluids.
  • the confection could be aerated if a marshmallow-type texture were desired.
  • Typically aeration would be done by incorporating air into the confectionery formulation, such as by mechanical mixing, and/or injection, before it is gelled.
  • the formulation for producing the confection is as follows:
  • Sugars include any of the monosccharide or disaccharide materials available for food use. Typically sucrose will constitute from 50-100% by weight of the sugars. Dextrose, fructose, maltose and lactose, in the event milk ingredients are included in the formulation, may constitute the balance of the sugars.
  • the sugars may be added to the formulation as dry material, in syrup form, such as corn syrup, high fructose corn syrup, high maltose corn syrup or invert sugar syrup, or as a component of sugar-containing ingredient, such as chocolate, chocolate syrup, milk or milk solids.
  • the hydrocolloid gelling agent is gelatin or a gum, such as carrageenan, locust bean and/or pectin, capable of forming a thermally-reversible gel.
  • the preferred gelling agent is gelatin and its use level would typically be 2.5 to 4% by weight. A typical bloom level for this gelatin is about 300.
  • Gelatin is especially preferred when it is desired to produce a confectionery piece having a density below lg/cc. Because of its proteinaceous nature, gelatin facilitates foaming of the mixture.
  • a polyhydric alcohol can be included in the formulation and may be any of the low molecular weight polyols, such as glycerin, butylene glycol, ethylene glycol, propylene glycol and the like, which are known to be useful to reduce water activity.
  • the preferred polyhydric alcohol is glycerin and it's use level would typically be 2-6% by weight.
  • the fat will have a melting point within the range of 32-50° C and preferably between 37 and 45° C.
  • the fat must provide sufficient crystallinity at room temperature to give the confection the desired set or body.
  • Cocoa butter which has a melting point slightly above body temperature, would be suitable for use.
  • Hydrogenated vegetable oils, such as cottonseed oil, are also suitable for use. Cocoa butter could be included in the formulation as a component of ingredients such as cocoa powder or chocolate.
  • the powdered vegetable material is present to provide body to the gelled confection and usually will supply a characterizing flavor. Cocoa materials are suitable for such purpose. However, other vegetable material, such as powdered fruits (e.g., apples), powdered vegetables and the like, could also be employed. Soluble coffee powder may be included in the formulation, although this would be primarily for flavor purposes. A small amount of roasted and ground coffee, preferably colloidal in size, could also be present. The powdered vegetable material will desirably contain an amount of insoluble fiber which is thought to improve the texture of the gelled confection.
  • the cocoa material may be any available material including low/no-fat cocoa powders and may be a dutched or undutched.
  • Cocoa powder may be incorporated into the formulation as a dry ingredient, alternatively the cocoa powder may be a component of an ingredient such as chocolate or chocolate syrup.
  • Use of chocolate or chocolate syrup is beneficial as the cocoa powder contained therein is already well dispersed and emulsified.
  • a modified starch is included in the formulation to add creaminess to the texture to the confectionery pieces. At the higher end of the contemplated weight range, the starch could add to the gel structure of the confection.
  • Commercial, cross-linked starches are suitable.
  • One such starch is POLAR GELTM 10, a modified, waxy maize stabilized with propylene oxide and crosslinked with phosphorous oxychloride, available from American Maize Products Company (Hammond, Indiana) .
  • a typical use level for a modified waxy starch in the confection formulation is 1- 2% by weight. Modified potato starch has also proven to be effective.
  • the emulsifier can be one of the many commercially- available, food-grade emulsifier, with ionic emulsifiers such as sodium stearoyl-2-lactylate being preferred.
  • ionic emulsifiers such as sodium stearoyl-2-lactylate being preferred.
  • a suitable commercial product is available under the trade name EMPLEXTM (American Ingredients Co. , Kansas City, Missouri) .
  • a preferred use level for EMPLEXTM-type emulsifiers is 0.2 - 0.5% by weight.
  • Additional optional ingredients may be included in the confection formulation.
  • a food acid such as a citric acid, is useful to maintain the pH of the formulation between 5.0 and 7.0.
  • Titanium dioxide can be added to the formulation as a pigment or opacifier. A typical use level for titanium dioxide would be 0.1 to 0.8%, preferably 0.2 - 0.6% by weight of the confection.
  • Non-fat, dry milk (NFDM) may also be included in the formulation and when used could amount to 15%, preferably 2-12% of the formulation.
  • dairy ingredients e.g. whey, etc.
  • dairy-based ingredients such as dairy creamer, in either the liquid or powdered state, might also be included in the formulation to obtain a desired texture and/or flavor.
  • Flavors, colors and preservatives may be included in the formulation at levels appropriate for their intended purpose.
  • a heated slurry of the hydrocolloid gelling agent is made using a minor fraction of the water component.
  • the remainder of the water together with other liquid ingredients, such as the sugar syrups, is heated and then dry ingredients, preferably preblended, and the heated slurry is added to the heated water with constant stirring to produce a homogenous mixture.
  • the mixture is heated to a final temperature of 104-116°C in a closed system under a slight positive pressure, typically 0.3-1 bars. Positive pressure is used to minimize air pockets that might be present in the mixture.
  • the mixture is then allowed to cool to 70-80°C at which point some minor ingredients such as flavor, acid, pigments or colors may be added.
  • air is to be incorporated into the mixture, this preferably is done at a temperature of about 60°C to 66°C.
  • the solution having a solids content of 60-85%, preferably 70-76%, is then deposited into impressions made in a bed of powdered starch (moisture content 6 - 8%) in a manner well-known in the art.
  • the temperature of the starch is typically 32-35°C.
  • the solution is allowed to cure over a period of 2-24 hours at between about 1.6 to 30°C depending on the desired texture, with shorter times and lower temperatures giving a softer texture and long times and higher temperatures giving firmer textures. Moisture loss during curing amount to only about 1-3%.
  • starch is removed from the surface of the pieces, such as by exposure to air cleaners, and the surfaces of the pieces are subjected to final polishing, such as with a blend of oil and wax.
  • the solution could be deposited directly into a flexible, performed packaging film containing the desired mold depressions. After the solution is deposited, the preformed film could be
  • a foam generating material may be applied to or contained in the piece.
  • This material will include an ingredient which will generate a gas, typically carbon dioxide, when contacted with water and/or a material which will produce a foam upon mixing with water.
  • the foam-generating material may be contained in a layer or coating applied to a surface of the confectionery piece. Alternatively. The foam- generating material could be included in the confectionery formulation.
  • a carbonate or bicarbonate such as potassium, sodium or ammonium salts, that will release carbon dioxide upon contact with hot water is suitable for use.
  • the carbonate or bicarbonate should be coated with an oil, fat, emulsifier or other moisture-proof coating material.
  • a foam could also be produced by means of a proteinaceous material, such as sodium caseniate, that will produce a foam when stirred in hot water/or milk or by a foaming creamer which will generate a foam upon contact with hot water or milk.
  • a foam-generating layer or coating will typically be a chocolate or other film-forming coating material which contains the carbonate, bicarbonate and/or whippable protein.
  • the chocolate coating is melted, typically at 55°C or below, dry ingredients are mixed into the melt, and the melt is then applied to the confectionery pieces as either a layer or a coating. If the carbonate or bicarbonate is coated with a moisture- proof material, this material should have a melting point above the temperature of the chocolate melt.
  • Citric Acid 50% aqueous solution
  • sucrose, cocoa, starch, salt and emulsifier are dry blended.
  • Gelatin and water at a 1:2 weight ratio are heated to 140°F (60°C) .
  • the remainder of the water, the glycerin, HFCS and fat are heated to 150°F (65.5°C) and mixed and then the dry pre-blend and the gelatin slurry are added with constant stirring.
  • the mixture is heated to 225°F (107.2°C) under a pressure of 0.7 bars.
  • the mixture is allowed to cool and the acid solution, the pigment and flavor are added.
  • the mixture, cooled to about 75 C is then deposited into starch molds where it is allowed to cure for about eight hours at about 65°F (18.3°C) and 45% relative humidity.
  • the cured pieces were removed from the molds exposed to air cleaner and coated with about 0.13% of an oil-wax blend.
  • the confectionery pieces has a soft, smooth, gel-like texture and rich chocolate flavor when eaten.
  • the density of the pieces was 1.2g/cc and the A ⁇ , was 0.68.
  • the resulting beverage was a rich, creamy chocolate drink.
  • the pieces can also be placed in cold milk and heated in a microwave to produce the chocolate beverage.
  • Citric Acid 50% aqueous solution
  • Confectionery pieces having the above formulation were prepared in accordance with Example 1.
  • the resulting product was comparable to that of Example 1. Due to the presence of NFDM the product had enhanced dairy characteristics.
  • Example 3 Ingredient Weight % Water 37.1
  • Confectionery pieces having the above formulation were prepared in accordance with Example 1.
  • the resulting product was comparable to that of Example 1, but, due to the presence of coffee solids, had a pleasant mocha flavor.
  • Citric Acid 50% aqueous solution
  • Flavor/Salt 1.5 Confectionery pieces having the above formulation were prepared generally in accordance with Example 1.
  • the chocolate syrup and milk chocolate were added to and mixed with the heated (150°F) mixture.
  • the temperature of the mix was raised to 225°F and the mix was then subjected to high shear mixing (approximately 4000 rpm's) for about 3 minutes.
  • the milk chocolate melted and thoroughly dispersed in the mixture during blending.
  • the mixture was allowed to cool to about 65°C and was then mechanically mixed to incorporate air into the mixture.
  • When the cured confectionery pieces were added to hot milk they floated on the surface. Upon stirring, a pleasant foam was developed on the surface of the milk.
  • These confectionery piece were slightly aerated, had a density of less than lg/cc, and dissolved more readily in hot milk, with less precipitate formed than in Example 1 due to the fact that cocoa powder was well dispersed within the formulation.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

Produit de confiserie gélifié de longue conservation que l'on peut tenir dans la main et manger tel quel ou bien dissoudre dans de l'eau chaude ou dans du lait pour obtenir une boisson. Les produits possèdent un Aw compris entre 0,5 et 0,85 ou une densité allant d'environ 0,8 à environ 1,5 g/c3 ainsi qu'une teneur en eau d'environ 17 % à environ 44 %. Les produits contiennent des sucres, des hydrocolloïdes gélifiants (tels que la gélatine), des graisses, de l'amidon modifié, des substances végétales en poudre (telle que la poudre de cacao) et un émulsifiant. On peut obtenir ces produits au moyen du procédé classique de moulage à l'amidon.
EP97922682A 1996-05-07 1997-05-07 Produits de confiserie gelifies de longue conservation Withdrawn EP1021093A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US1699296P 1996-05-07 1996-05-07
US16992P 1996-05-07
PCT/US1997/007620 WO1997041738A1 (fr) 1996-05-07 1997-05-07 Produits de confiserie gelifies de longue conservation

Publications (2)

Publication Number Publication Date
EP1021093A1 EP1021093A1 (fr) 2000-07-26
EP1021093A4 true EP1021093A4 (fr) 2000-07-26

Family

ID=21780119

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97922682A Withdrawn EP1021093A4 (fr) 1996-05-07 1997-05-07 Produits de confiserie gelifies de longue conservation

Country Status (4)

Country Link
EP (1) EP1021093A4 (fr)
AU (1) AU2828797A (fr)
CA (1) CA2251859A1 (fr)
WO (1) WO1997041738A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2342030A (en) * 1998-10-01 2000-04-05 Nestle Sa Confectionery containing iota-carrageenan
US6596334B1 (en) * 2000-09-26 2003-07-22 General Mills, Inc. Gel products forming system and methods of preparation
NL1017666C1 (nl) * 2001-03-22 2002-09-24 Cake Art B V Chocoladeprodukt.
DE102010024828A1 (de) * 2010-06-23 2011-12-29 Alois Thelen Herstellung von gelantinehaltigen Süßwaren
WO2015126346A1 (fr) * 2014-02-24 2015-08-27 Konya Şeker Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ Bonbon sans sirop de glucose et son procédé de production
JP6946181B2 (ja) * 2015-05-19 2021-10-06 株式会社ブルボン スライス状チョコレート
DE102015121923A1 (de) * 2015-12-16 2017-06-22 Gelita Ag Gießmasse und Verfahren für die Herstellung von Gelatineprodukten
JP2020505035A (ja) 2017-01-20 2020-02-20 ルスロ・ベー・フェー ゼラチンベースのグミキャンディーを調製する方法及び組成物
WO2018228926A1 (fr) 2017-06-14 2018-12-20 Frieslandcampina Nederland B.V. Gel pour la préparation d'une boisson chaude

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4039688A (en) * 1976-02-02 1977-08-02 The Quaker Oats Company Centerfilled food bar
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
EP0474261A2 (fr) * 1987-11-25 1992-03-11 Meiji Seika Kaisha Ltd. Production de confiseries de gelée de gélatine
EP0515864A1 (fr) * 1991-05-01 1992-12-02 Hershey Foods Corporation Utilisation de hydrocolloides pour la formulation et la production de confiseries à gras bas et l'activité bas d'eau et procédé
US5429830A (en) * 1994-07-08 1995-07-04 Fmc Corporation Marshmallow-type confections

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2704269A (en) * 1949-05-03 1955-03-15 Gelatin Res Soc Of America Inc Method of preparing solutions of gelatin in polyhydric alcohols
US2853386A (en) * 1957-09-03 1958-09-23 James E Hughes Novel food product and method for producing the same
US3062661A (en) * 1960-10-31 1962-11-06 Nat Dairy Prod Corp Method of making marshmallow
US3556812A (en) * 1968-03-14 1971-01-19 Quaker Oats Co Chocolate marshmallow and process for production thereof
US3867560A (en) * 1971-05-06 1975-02-18 Mueller & Co Vivil A Gelled protein process for the production of a gelled protein foodstuff
US4120987A (en) * 1977-07-05 1978-10-17 A. E. Staley Manufacturing Company Aerated confections
US4597981A (en) * 1983-12-20 1986-07-01 Howard Kastin Soft candy composition
US5328711A (en) * 1993-04-27 1994-07-12 Kraft General Foods, Inc. Shelf-stable gelled confections
FR2706737B1 (fr) * 1993-06-24 1995-08-25 Roquette Freres

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4039688A (en) * 1976-02-02 1977-08-02 The Quaker Oats Company Centerfilled food bar
US4410552A (en) * 1981-08-13 1983-10-18 Godiva Chocolatier, Inc. Composite confection
EP0474261A2 (fr) * 1987-11-25 1992-03-11 Meiji Seika Kaisha Ltd. Production de confiseries de gelée de gélatine
EP0515864A1 (fr) * 1991-05-01 1992-12-02 Hershey Foods Corporation Utilisation de hydrocolloides pour la formulation et la production de confiseries à gras bas et l'activité bas d'eau et procédé
US5429830A (en) * 1994-07-08 1995-07-04 Fmc Corporation Marshmallow-type confections

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO9741738A1 *

Also Published As

Publication number Publication date
AU2828797A (en) 1997-11-26
CA2251859A1 (fr) 1997-11-13
WO1997041738A1 (fr) 1997-11-13
EP1021093A1 (fr) 2000-07-26

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